Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower Fried Rice

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Course Lunch

Ingredients
  

  • Vegetable oil
  • 2 large eggs beaten
  • Salt
  • 1 cup chopped scallions light and green parts separated (you'll need 5-6 scallions)
  • 3 garlic cloves minced
  • 1 tablespoon finely chopped fresh ginger from a 1-inch knob (see note)
  • One 2-lb head cauliflower or 2 pounds "ready to cook" cauliflower rice, thawed if frozen
  • 4-5 tablespoons soy sauce use gluten-free if needed
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian/toasted sesame oil

Instructions
 

  • Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using "ready to cook" rice)
  • Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside.
  • Wipe the pan clean. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt.
  • Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower "rice" is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs.
  • Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Notes

Nutrition Information
Per serving (4 servings)
Serving size: about 2 cups
Calories:273
Fat:17 g
Saturated fat:2 g
Carbohydrates:22 g
Sugar:8 g
Fiber:7 g
Protein:12 g
Sodium:1717 mg
Cauliflower Fried Rice

Cauliflower Fried Rice

Print Recipe Pin Recipe
Course Lunch

Ingredients
  

  • Vegetable oil
  • 2 large eggs beaten
  • Salt
  • 1 cup chopped scallions light and green parts separated (you’ll need 5-6 scallions)
  • 3 garlic cloves minced
  • 1 tablespoon finely chopped fresh ginger from a 1-inch knob (see note)
  • One 2-lb head cauliflower or 2 pounds “ready to cook” cauliflower rice, thawed if frozen
  • 4-5 tablespoons soy sauce use gluten-free if needed
  • ¼ teaspoon crushed red pepper flakes
  • 1 teaspoon sugar
  • 1 cup frozen peas and carrots
  • 1 teaspoon rice vinegar
  • 1 teaspoon Asian/toasted sesame oil

Instructions
 

  • Grate the cauliflower in a food processor fitted with the grating disc. Alternatively, grate on the large holes of a box or hand-held grater. Set aside. (Skip this step if using “ready to cook” rice)
  • Heat 2 teaspoons of vegetable oil in a large (10 or 12-inch) nonstick skillet over medium heat. Add the eggs and a pinch of salt and scramble until the eggs are cooked. Transfer to a small plate and set aside.
  • Wipe the pan clean. Add 3 tablespoons of vegetable oil to the pan and set over medium heat. Add the light scallions, garlic, and ginger and cook, stirring often, until softened but not browned, 3 to 4 minutes. Add the grated cauliflower, 4 tablespoons of the soy sauce, red pepper flakes, sugar, and ¼ teaspoon salt.
  • Cook, stirring often, for about 3 minutes. Add the peas and carrots and continue cooking until the cauliflower “rice” is tender-crisp and the vegetables are warmed through, a few minutes. Stir in the rice vinegar, sesame oil, dark green scallions, nuts (if using) and eggs.
  • Taste and adjust seasoning (adding the remaining tablespoon of soy sauce if necessary). Serve hot.

Notes

Nutrition Information
Per serving (4 servings)
Serving size: about 2 cups
Calories:273
Fat:17 g
Saturated fat:2 g
Carbohydrates:22 g
Sugar:8 g
Fiber:7 g
Protein:12 g
Sodium:1717 mg